makes 2 servings
1 package kelp noodles
4 Tbsp unsweetened almond butter
1 Tbsp hot sesame oil
2 Tbsp rice vinegar
1 Tbsp coconut aminos
1 cup persian cucumber, diced and halved
1 cup carrots, matchstick
1/4 cup scallions, chopped
- Soak kelp noodles in warm water for 20 minutes, rinse and drain.
- In a bowl, combine kelp noodles, almond butter, coconut aminos, rice vinegar, and hot sesame oil.
- Cook ingredients on medium-high heat for 5-7 minutes, until sauce is evenly coated.
- Stir in carrots and persian cucumber.
- Top with sesame seeds.